Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 0.5 oz feta cheese; 0.25 cup non-fat Greek yogurt; 1 cup fresh spinach; 0.5 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano

Baked Eggs with Roasted Tomatoes and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Oven-baked eggs nestled in a vibrant bed of blistered cherry tomatoes and wilted spinach, topped with tangy crumbled feta for a savory and satisfying finish.

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NUTRITION

Protein

39.4g

Fat

18.3g

Carbs

14.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.5 oz feta cheese

0.25 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Heat the olive oil in a medium oven-safe skillet over medium heat and add the minced garlic and cherry tomatoes.
3
Sauté for 4-5 minutes until the tomatoes are softened and starting to blister.
4
Add the fresh spinach to the skillet and stir until just wilted.
5
In a small bowl, whisk the liquid egg whites and Greek yogurt together until smooth, then pour the mixture over the vegetables in the skillet.
6
Carefully crack the four whole eggs into the skillet, spacing them out evenly.
7
Sprinkle the sea salt, black pepper, and crumbled feta cheese over the top.
8
Transfer the skillet to the oven and bake for 10-12 minutes, or until the whites are opaque and the yolks are cooked to your preference.
9
Remove from the oven and garnish with fresh oregano before serving.